ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Pot Roast and Gravy

Looking for a hearty beef and vegetable dinner? Then try this tender and succulent pot roast that's baked to perfection.

Error occured While adding it to favorites X
CLOSE
 (4) 2 Reviews
+

Share

  • Prep Time 20 min
  • Total Time 2 hr 35 min
  • Servings 6

2
tablespoons oil
1
(3 to 4-lb.) beef chuck arm, blade or 7- bone pot roast
1/2
teaspoon pepper
4
medium onions, quartered
4
stalks celery, cut into pieces
1
bay leaf
2
teaspoons beef-flavor instant bouillon or 2 beef-flavor bouillon cubes
1 1/2
cups boiling water
6
medium potatoes, halved
6
medium carrots, cut into pieces
1/4
cup cold water
3
tablespoons all-purpose flour

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned. If desired, drain off excess fat.
  • 2 Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover.
  • 3 Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender.
  • 4 To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven. If desired, skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven.
  • 5 In small jar with tight-fitting lid, combine cold water and flour; shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. If desired, add salt to taste. Serve gravy with beef and vegetables.

EXPERT TIPS

Expert Tips

Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat and creates an economical dinner. The braised vegetables and pan-dripping gravy turn pot roast into comfort food.

Brown the beef well before braising. Browning helps caramelize the surface of the meat to enhance flavor.

A pot roast in the oven is the perfect reason to invite friends for an old-fashioned dinner. Serve the roast and gravy with garlic-buttermilk mashed potatoes, pickled beets and a vegetable relish tray. Finish the meal with apple pie and everyone will fell like they're back in grandma's kitchen.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
510
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
),
Cholesterol
130mg
130%;
Sodium
440mg
440%;
Total Carbohydrate
49g
49%
(Dietary Fiber
7g
7%
  Sugars
10g
10%
),
Protein
48g
48%
;
% Daily Value*:
Vitamin A
410%;
Vitamin C
35%;
Calcium
8%;
Iron
40%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 5 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy TWO 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...
when you buy TWO BOXES Betty Crocker® Create 'n' Bake Cookie Mix
when you buy TWO Betty Crocker® Ready to Spread Frosting, Supreme Brownie Mix, Dessert Bar Mix, SuperMoist® ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close